Baklava Cake

There are few treats as satisfying as a cup of Espresso and a piece of Baklava. Although I have shared a another easier version on the blog Baklava Bites Baklava Cake is just different take on traditional Baklava. It is certainly not as messy to eat. If you prefer a piece of cake with your afternoon Coffee, you should certainly try this. This Baklava Cake is not too sweet either so makes a perfect after lunch dessert. You just need a small piece to feel satisfied.

Baklava Cake


Baklava came from Assyrians in 8th Century B.C. The original recipe only had a Flatbread and a layer of nuts drizzled with Honey. Later on, different types of nuts were used. Arabian influence added Rose water. Some infuse flavors of Cinnamon and cloves to this amazingly chewy and crunchy and sweet with Honey piece of heaven. I have head about splashes of Rum in it but haven’t tried it yet. Soon..




For the cake

  • All Purpose Flour 1 cup
  • Almond Flour  1  cup
  • Walnut Flour 1/2 cup
  • Apple chopped 1 cup
  • Eggs 3 separated yolks and egg whites
  • Cardamom about 6 pods, peeled and seeds taken out and grounded
  • Rose Water 1 tsp
  • Almond Milk 1 cup
  • Canola Oil 1/2 cup

For drizzling

  • Honey 3 Tbsp
  • Rose Water 1 tsp
  • Orange Blossom Water 1 tsp


  • Preheat oven to 350 degrees F.
  • In a Stand Mixer using paddle attachment, add Egg yolks, Sugar and salt until creamy and beat on medium speed for 3 minutes.
  • Add Cardamom powder, Rose Water,Oil and whisk for 2 more minutes using medium speed.
  • Add All Purpose Flour and Almond flour and mix on low speed for 2 to 3 minutes.
  • Remove all this mixture from the Stand mixer bowl to a separate large mixing bowl. Add Apple and gently mix.
  • Wash the Stand mixer bowl thoroughly, dry it and add Egg whites. Mix at first starting with medium speed for a minute and then at high speed for few minutes until soft peeks form. See picture above. Fold the Egg whites very gently with the mixture in the bowl.
  • Line a 9×11 pan with parchment paper. Pour this mixture in the pan.
  • Bake for 33 minutes. The cake will not look brown like it usually does so just do the toothpick test and remove from the oven.
  • While the cake is baking, in a small saucepan, take all ingredients for drizzling syrup and bring it boil.
  • When the cake is out of the oven and still hot, pour the hot syrup over the cake. Make sure to cover the entire cake and also make sure the syrup is not ending up in creases or corners of the cake. Wait a few minutes for the first pour to get absorbed if needed.

The recipe is adapted from Baklava Cake in one of my favorite books Food of Life by Najmieh Batmanglij.




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